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Ikijime Hamo
Hyougo-Awaji
活〆ハモ Ikijime Hamo - Daggertooth Pike Conger
Mid-April is the start of fishing season for the pike conger. The
fatty flesh and great texture make this eel a great alternative to
the usual conger eel.
Makokarei
Tokyo Bay
活〆マコカレイ IkijimeMakokarei - Marbled Flounder
The shipment has started. Since it is ikijime, the freshness is
guaranteed. Great for sashimi and grill. The flesh is firm and will
not crumble.
Hanten Ayu
Aichi
半天鮎 Hanten Ayu – Farm Ayu
It is known for having the scent of an incense stick. The cooked
meat will untangle inside your mouth. Only available this limited
season so please try it.
Shimaaji
Toukyo-Kouzusima
天然シマアジ Wild ShimaAji - Striped horse mackerel
Compared to farm raised they are costly, but the wild horse
mackerel has fatty flesh and great texture. Might want to consider
a little upgrade just for this season.
Ikijime kochi
Hyougo-Awaji
活〆コチ Ikijime Kochi - Bartail Flathead
Chiba Bay line caught beltfish is exquisite this season. They are
very fatty and is good use for many recipes.
Awabi
Australia
アワビ Awabi - Abalone
The farm abalone are brought straight from Australia alive. They
have soft flesh which makes a great sashimi as well as grill dish.
We also prepare Taiwan, Chiba as well.
Shiroika
Yamaguchi/Hagi Senzaki
白イカ ShiroIka - Swordtip squid
This squid is to start the early summer. The thick flesh is
concentrate of great umami flavor, every single chew seeps the
sweet flavor out from the squid.
Matsukawakarei
Hokkaido, Nemuro
マツカワカレイ Matsukawagarei - Barfin flounder
Liver and rim side are also delicious to eat.
If marble flounder is too expensive, this is a good alternative.
Tachiuo
Chiba-Takeoka
釣り太刀魚 Tachiuo - Beltfish
Chiba Bay line caught beltfish is exquisite this season. They are
very fatty and is good use for many recipes.
Tsuri Aji
Hyougo-Awaji
釣りアジ Aji – Lined Jack Mackerel
We prepare line horse mackerel from many sources, but Hyogo is
one to recommend. This season especially has the right fat
content and is very tasty.
Suzuki
Sizuoka-Yaizu
スズキ Suzuki – Japanese Sea Perch
Carefully picked and brought in from Shizuoka. The ikijime
seaperch is great for anything!
Katsuo
Shizuoka/Wakayama
カツオ Katsuo - Bonito
The season continues for the bonito and they are at the high
season. The flesh has crisp clean red color and has clean after
taste. Please try Tataki dish with it.
Akayagara
Kagoshima
赤ヤガラ Akayagara - Cornetfish
Sashimi is also good for white flesh fish like this one, but grilled
recipe is also recommended as much.
Sagoshi
Kanagawa-Matsuwa
釣りサゴシ Sagoshi - Japanese Spanish mackerel
From this time around Spanish Mackerel gets better day by day.
The flesh contains the right balance of fat and clean after taste
which is great for sashimi.
Kamasu
Sizuoka-Yaizu
釣りカマス Kamasu -Japanese Barracuda
The time is now a great season for Japanese barracudas, they
have great fat contain. The lined one’s are to start this great
season.
Takabe
Toukyou Hachijoujima
タカベ Takabe – Yellowstriped Butterfish
Yellowstriped butterfish just began to arrive but they are already
fatty and very tasty. They are excellent for grill or cooked style
recipe.
Kanpachi
Mie-Owase
天然カンパチ(ショッコ) Shokko – Wild Amberjack
The size is mainly 2KG down, but they are fatty and great for
sashimi/sushi! The amberjack from Kagoshima is especially
delicious.
Isaki
Oita-Saeki
釣り大イサキ Tsuri Isaki – Lined Grount
Delicious taste like red seabream. Compared to the winter season
the flesh contains fat throughout the body from head to fin.
Inada
Ehime-Yawatahama
イナダ Inada - Young Yellowtail
Compared to adult, the younger ones have clean fatty after taste. The
sweet fat flavor fills your mouth the more you chew. Will suit anything to
sashimi, sushi, grilled, stewed recipe.
Sazae
Chiba-Katsuyama
サザエ Sazae - Turban Shellfish
The turban shell will be in season from now. Good for variety of
dishes but eating whole grill is the best of them all!
May Pick Up!
Cherry blossoms are falling, and it is about to shift from spring to early summer, and it has become a delicious season for fish. Some people may already notice it, but this season’s bonito is an essential piece to the menu. In order to deliver the first bonito of this season in the best condition as possible, our company have partnered with Sasue Maeda Shoten, a supplier based in Yaizu facing the Suruga Bay in order to stock the best bonito of the day We await your orders!